Roasted Pork Loin With Blackened Onions and Dark Gravy
75 mins (prep 15, cooking 60)
14 ingredients
4-6 servings
This recipe was inspired by my hubby's Uncle Paul's famous burned onion pork roast. I was never fortunate enough to enjoy Uncle Paul's cooking myself, as he passed away a few years ago, but the family always raves about this particular specialty of his. Uncle Neil and my mother-in-law, Becky, have both prepared it, and it is always a huge hit. In this recipe, I use pork loins instead of a whole pork roast and add my own twist of herbs and seasonings. It's not quite the same as theirs, but I have to say my version turned out pretty well too. My hubby gobbled his first serving down and went back for seconds. The pork is juicy, tender and flavorful with little gems of blackened onion goodness (which everyone fights over who will get the last bits!). The onions are deeply caramelized until they are crispy-almost-burned, which deepens their flavor and adds a nice crispy topping for the meat along with a rich, dark gravy. Our family enjoys this dish, and I hope yours does too!

Categories:  main-dish , pork-loins , meat , pork , <-4-hours , time-to-make ,
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Serving Size (83.39 g)
Servings 4
Amount per Serving
Calories 162.28 Calories from Fat 134.91
% Daily Value *
Total Fat 14.99g 92.27%
Saturated Fat 2.08g 41.62%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 526.61mg 87.77%
Total Carbohydrate 6.86g 9.14%
Dietary Fiber 0.98 g 15.75%
Sugars 0.56 g %
Protein 1.11g 8.92%
Vitamin A 133.14IU% Vitamin C 0.31mg%
Calcium 6.24mg% Iron 0.46mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pork tenderloin, cold water